Wednesday, October 19, 2011

Organic food is all, is the production, processing, packaging, chemical-free, naturel food, so to speak. Once upon a time, like back to the Garden of Eden, a few hundred years later, the farmers in a natural way to increase their crops. They then found a chemical treatment, and realized that if they cultivate the growing crop and animal consumption during use, they will produce more products. Therefore, the world rejoice, everyone happily using this method. Sometimes, however, in the 1970s, a number of agricultural experts to achieve things: food production is in the treatment and the use of chemicals on the environment and people's health have serious adverse effects. It is at this point, the organic revolution began.

This new - but essentially very traditional - agricultural technique excludes or strictly limits the use of manufactured fertilizers, pesticides, plant growth regulators and genetically modified organisms.

It relies instead on techniques such as crop rotation, biological pest control and "green manure" - a crop of, say, legumes and grass that is dug in to return nutrients to the soil or is cut and left on the surface as mulch. Organic foods are not processed using irradiation, industrial solvents or chemical additives.

Jiang Gaoming, a researcher at the Institute of Botany, Chinese Academy of Sciences, and his team have been learning organic farming on experimental plots in Pinghu county, Shandong province, since 2007. They used wheat straw as feed for stock and used the animal waste to fertilize vegetables. Trapping lamps were put out for insects, and farmers killed weeds by hand.

The researchers are trying to ascertain the costs and earnings from farming without chemicals, but Jiang said they don't yet have the details they need to issue a report.

He said widespread expansion of organic farms will require increased technical training, higher initial investment and, of course, more farmers willing to make the switch. But he remains optimistic.

Sunday, October 16, 2011

With government support, low investment costs and huge infrastructure investments in Ningxia's processing centres, companies, according to many traders at the fair, will pose a serious challenge to the Brazilian, Australian and Indian players who dominte the halal foods market.

At this week's fair, a number of Malaysian and Indonesian investors had expressed interest in his halal products, from traditional Chinese mooncakes to bread. Some business man also visit India later this year, to meet with potential trading partners. The halal market in China is growing every year, pointing to rising consumption and a fast-growing middle class. “But our focus from now,” he added, “will be overseas.”

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China turns to its Muslims to tap the West Asian halal food market
When Chinese officials discovered a business opportunity in the fast-growing West Asian halal food market, they turned to Wang Meng, who prefers to introduce himself as “Sayyid” when he meets foreigners.

Twelve years ago, Mr. Wang, who is from China's Hui Muslim minority group, founded a halal food company in Beijing to cater to the city's Muslim community.
read more at www.thehindu.com

While China may be famed for its consumption of certain meats, it is also world-renowned for its low prices. Halal, it appears, is no different.

"Arab countries have been buying halal food from China for a long time. We have no problem with food from China," Mohammad Al Towaim, a Hong Kong based Arab trader, explained.

Al Towaim points to the low prices of Chinese food compared to traditional markets such as Australia, New Zealand and Canada, the major exporters of halal food.

China has developed what is called the Ningxia halal food certification system with the assistance of certification authorities in Malaysia. The Malaysian involvement has given the country's certification methods a lot of credibility among buyers. Chinese halal food makers also use standards and processes enforced in the Arab world, sources said.
Read more at gulfnews.com

Directions:In a bowl, whisk together the soy sauce, broth, sugar, cornstarch, ginger, and vinegar, then set aside.In a large skillet, heat peanut oil on medium-high heat. Add orange rinds, scallions, garlic and red pepper flakes and cook for about 2 minutes. Add in the chicken and cook for approximately 6 minutes, or until chicken is golden brown.Now mix in the sauce and let simmer until the chicken is cooked all the way through and the sauce starts to get thick, this should take approximately 3-4 minutes. On a plate, serve chicken and sauce over rice and garnish with a sprinkle of sesame seeds

Monday, October 10, 2011

Genetically modified foods into the food supply, through secrecy and deception. Some people claim that genetically modified food supply, or even eliminate world hunger. At first glance, genetic transformation, indeed looks like a great idea. It allows a larger crop, and enhance the growing season, and larger animals. The truth is, genetically modified foods have been shown to disinfection of the population, leading to infant mortality, and increased use of pesticides worldwide.

Problem

We see that the issue of genetically modified organisms, the way our food supply is three-fold. For most Americans, the civil liberties issues. Temporary right of American consumers, eat the food they desire. They have the right to choose the weather, they consume genetically modified food or not. Or do they?

There are no labeling requirements imposed on those who grow genetically modified crops or produce or deal with the problem of natural foods, genetically modified ingredients as above has been said that Americans consumed in processed foods 2/3rds. It is also known, these transgenic crops into our food chain, and then to our family dinner table to find their own way, through livestock feed these genetically modified products.

The FDA has rejected labeling of genetically engineered foods since 1992, according to the release. The European Union, Australia, New Zealand, Japan, Korea, Brazil and China require labeling of genetically engineered foods, according to the release.

The FDA is considering whether to approve genetically engineered salmon and, if it is approved, whether to require labels.

“We are asking the FDA to change a decades-old and out-of-touch policy,” Andrew Kimbrell, executive director of the Center for Food Safety, said in the release. “Today’s consumers are more informed than ever, and they have a right to know about the foods they are purchasing and consuming. We want the FDA to require labeling on foods intentionally produced using genetic engineering.”

The release said a 2010 Thomson Reuters survey indicated 93% of Americans support labeling of genetically engineered foods.

Coalition members include the American Nurses Association, Center for Food Safety, Consumer Federation of America, Consumers Union, National Cooperative Grocers Association and the Union of Concerned Scientists.Petition seeks labeling of genetically modified food

New legislation to ban shark fin soup, the main component of unfairly deprived of a century-old gourmet customer, California restaurant owner said. Proposed by Rep. Bill grew up eating soup, but a cruel practice known as shark's fin.

In California, new legislation banning the sale and possession of shark fins, some of China is opposed to the U.S. Food and communicators, the law unfairly deprived of their customers a taste of Asian history, shark fin soup to wake up.

Thailand's king, Monterey Park Wing Hop Fung, a Chinese manager of the store for dried shark fin, said: "Now is the Chinese people can not find a thing in the United States,."

The main component of dry shark fin soup can sell more than $ 2,000 a pound, in California. Just as the emperor had, expensive soup has become a status and wealth and honor a symbol of respect for the guests of the gesture.

Rep. Paul Fong (D Sunnyvale) grew up eating the soup, but the introduction of AB 376 limits the company he called a cruel practice, and that the fins hacked to death and then thrown into the water of life shark. Governor Jerry Brown signed the bill Friday. Asian Food Trade Association, Betty said, there is no fair to hear the petitions and organized protests.

"Said that if the United States and California, anyone can eat shark-related products, yes, we have it, but if you only for the fins, while others can take advantage of the other part, no, we think it is discriminatory, "Mr Tsang said. "We just can not accept this logic."

Ban hurt business, Mr Donald Tsang, to continue, it is estimated, the restaurant lost about $ 200 per table on average, if they do not become the dinner of shark's fin soup.

Wu Zhen is the owner of the restaurant he Rosemead, Chuan Hing, closed at the end of this year. He relies on the establishment of special occasions such as weddings and Mother's Day orders for shark fin soup.

"My main business is selling soup, all on the menu the same? Secondary schools," Wu said Mandarin around his empty restaurant.

Mr Tsang said: "This bill is really to stop killing sharks for people?! They are still killing their meat."

Not completely ban the sale of shark fins, Mr Tsang suggested that the Legislative Council to strengthen the existing federal law prohibits the killing of their shark fins.

Jackie Chan weeks, Alhambra, Rowland Heights happiness to Hong Kong restaurant owner, said: "This is not fair, we can not use other shark products have been killed in the United States to eat shark fin to the left of enterprises will use it . ".

Supporters of the ban insist fin is not merely "left over" because they command more than the price of shark meat is much higher, and provide a powerful incentive, only the fin fishermen. Supporters of the law that there is no way to ensure that fishermen use the entire shark.

The ban is expected to take effect January 1 next year, but Brown signed a package bill to allow suppliers, until July 1, 2013, the sale of existing stocks of shark fin.

Ong Keng Yong said: "As a business, I have nothing to say, we only see in a year's inventory,." "However, culture ... I regret is that the younger generation of Chinese people in the United States will not be able to appreciate the thousands-year-old tradition."

"For some people, on the state, said:" Hong Kong-packing brick, University of Southern California. Sichuan stop eating shark fin soup two years ago, when she read, her favorite celebrity, the Hong Kong actor Chen Jian Feng, against cruelty to animals.

"I do not think shark's fin, even if there is any taste; it is only in the soup, so I does not matter if the restaurant does not provide," she said.

But weeks, "this issue is no longer just a question whether we can sell or not sell shark fin, which is a cultural discrimination."

"We will unite, and try to match," he said. "We want to respect the U.S. law, but we also want to make sure our voices are heard fairly."